Anna's bacon, cheese and corn filo tarts
There’s something special about filo pastry – I think it can turn a simple dish into a magical one. My mother raves about these and says they’re the best tarts she’s ever eaten. She likes the fact that they are so light and yet filled with cheesy goodness. Give them a go!
4 cob(s), large, kernels removed
2 whole, thinly sliced
Fresh flat-leaf parsley
2 tbs, chopped, or other herbs, plus extra to serve
90 g, (buy 100g), fat trimmed, diced
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
Grated parmesan cheese
6 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray two 11 cm x 34 cm fluted tart tins with removable bases with oil. Line each tin with 3 sheets of filo, spraying lightly between each layer.
- Whisk eggs in a large bowl until well combined. Add corn, herbs and bacon and stir to combine. Season with salt and pepper. Divide mixture evenly between prepared pastry cases. Top one tart with asparagus and the other with leek. Sprinkle both with cheddar and parmesan.
- Bake for 25–30 minutes or until golden and set. Set tins aside on a wire rack for 5 minutes to cool slightly. Remove sides of tins and cut each tart into six slices.
- Serve sprinkled with extra herbs.